halloumi and black bean tacos

I had good intentions of posting this recipe before the cinco de mayo celebrations a few days ago, but I’m only going to halfway apologize because do we really need a once-a-year inauthentic holiday to give us an excuse to make tacos? I should hope not.

You might remember when I posted my camping taco recipe – I now encourage you to think of that as my foundation for taco making. I tend to gravitate toward vegetarian versions with lots of toppings, and in this case I have added fried halloumi cheese (you’re welcome) and my homemade pico de gallo. I’m a believer in easy, throw-together-in-30-minutes-or-less tacos, the kind you make when you invite the neighbors over for a spur of the moment summer dinner. I know some of you are rolling your eyes, because this mantra of “I only make quick and easy tacos” is coming from a woman who will spend hours slow-roasting pork just to put it on a pizza. Someday I’ll post a recipe for slow roasted pork tacos and eat my own words- but now is not that time. So let’s enjoy these fresh, simple, quick and easy tacos. Did I mention they are delicious?

Directions:
If you are making homemade pico de gallo for these tacos, do that first. If not, go ahead to the next step.

Heat canola oil in a medium-large, heavy pan over medium heat. Fry the sliced halloumi in the oil for a few minutes on each side, until golden brown. Place halloumi on a plate and set aside for a few minutes. Using the same pan, warm the black beans over medium heat for 3-4 minutes, stirring occasionally. Add garlic, cumin, cayenne, salt, and pepper and cook for an additional two minutes. Remove from heat.

Chop the cooled halloumi into bite sized pieces. Assemble tacos by adding black beans and halloumi to each tortilla, then topping with zucchini, avocado, and salsa, then garnishing with green onions and cilantro.